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Journal: Molecules, 2018
Volume: 23
Number: 247

Article: Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate
Authors: by Xiao Chen, Jingyang Yu, Heping Cui, Shuqin Xia, Xiaoming Zhang and Baoru Yang
Link: https://www.mdpi.com/1420-3049/23/2/247

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